Irresistible Coffee Cake Cookies: Your New Favorite Bakery-Style Treat
If you’re a devoted fan of classic coffee cake, get ready to fall head over heels for these incredible coffee cake cookies! This recipe transforms all the beloved flavors and textures of a traditional coffee cake into a convenient, handheld delight. Imagine a dessert that’s quick to whip up, yet delivers the sophisticated taste and satisfying chewiness of a gourmet bakery-style treat. These cookies are precisely that: rich, perfectly buttery, and utterly irresistible. Each bite offers a harmonious blend of a soft, cinnamon-spiced cookie base, generously packed with crunchy cinnamon sugar streusel crumbs, and finished with a delicate drizzle of sweet vanilla glaze. They are destined to become a staple in your baking repertoire, perfect for any occasion from a cozy morning coffee to an elegant after-dinner treat.
As a huge enthusiast for anything coffee cake related, it was only a matter of time before the idea of coffee cake cookies sparked my imagination. I was craving that perfect blend of warm cinnamon, sweet streusel, and a tender cake-like texture, but in a form factor that was easy to share (or hoard!). These cookies deliver exactly that, tasting just like your favorite coffee cake, making them the ideal accompaniment for a refreshing glass of cold milk or, of course, your next freshly brewed cup of coffee.
What truly sets these cookies apart is the extraordinary buttery cinnamon streusel. This magical crumb mixture is not only generously incorporated into the cookie dough itself, ensuring a burst of flavor in every bite, but also sprinkled lavishly on top. This dual application of the streusel gives the cookies an irresistible crunchy texture that wonderfully melts in your mouth, perfectly mimicking the experience of biting into a slice of authentic coffee cake. They are incredibly quick and simple to make, yet so outrageously delicious that you’ll find it nearly impossible to resist reaching for just one more!
Table of Contents
Ingredient Notes and Substitutions
Achieving the perfect flavor and texture in these coffee cake cookies relies on a few key ingredients. Here’s a closer look at what you’ll need and some helpful substitution tips:
Brown Sugar: This recipe calls for brown sugar, and both light and dark varieties will work wonderfully. Light brown sugar will give your cookies a slightly milder molasses flavor and a lighter color, while dark brown sugar will provide a deeper, richer caramel note and a chewier texture. Whichever you choose, ensure it’s packed firmly into your measuring cup for accurate results.
Milk: Milk is an essential component for creating that luxurious vanilla glaze that crowns these delightful cookies. While I typically use 2% milk for a balanced consistency, feel free to use any type of dairy milk you have on hand, such as whole milk for a richer glaze or skim milk for a lighter one. Unsweetened almond milk, oat milk, or soy milk are also excellent alternative options if you’re looking for a dairy-free glaze, and they will perform similarly.
Butter: Unsalted butter is specified for both the cookie dough and the cinnamon crumb mixture. Using unsalted butter gives you precise control over the salt content in your baking. However, if you only have salted butter available, it can certainly be used! In that case, I highly recommend reducing the amount of added salt in the cookie dough by 1/4 teaspoon to prevent your cookies from becoming overly salty. For best results, ensure your butter for the cookie dough is at room temperature for optimal creaming, while the butter for the streusel needs to be melted.
All-Purpose Flour: Standard all-purpose flour is the base for both the cookies and the crumb. Measure it correctly by spooning it into your measuring cup and leveling it off with a straight edge, or better yet, use a kitchen scale for ultimate accuracy. Over-measuring flour can lead to dry, dense cookies.
Cinnamon: The star spice! Use high-quality ground cinnamon for the best flavor. You’ll use it in both the crumb and the cookie dough to achieve that signature coffee cake warmth.
Vanilla Extract: Pure vanilla extract offers the best flavor. It complements the cinnamon beautifully in both the cookie dough and the vanilla glaze. Don’t skimp on this!.
Eggs: A single large egg binds the cookie dough, adding moisture and structure. Ensure your egg is at room temperature before mixing. This helps it emulsify better with the butter and sugars, resulting in a smoother, more uniform dough texture.
Baking Soda and Baking Powder: These leavening agents work together to give the cookies their perfect lift and chewy texture. Ensure they are fresh for maximum effectiveness.
Powdered Sugar: Used solely for the glaze, powdered sugar (also known as confectioners’ sugar) dissolves easily to create a smooth, lump-free drizzle. Sifting it before mixing can help prevent any stubborn clumps.
Recipe Instructions
Ready to bake? Follow these detailed steps to create your perfect batch of coffee cake cookies. You’ll find the complete list of ingredients and precise measurements conveniently located in the recipe card at the bottom of this post.
Step 1: Prepare the Irresistible Cinnamon Crumb Topping
In a medium-sized mixing bowl, combine the melted unsalted butter, both brown and white sugars, a generous amount of cinnamon, all-purpose flour, and vanilla extract. Stir these ingredients thoroughly until they come together, forming a delightful crumbly texture. This mixture is the essence of coffee cake! Spread these delicious crumbs evenly onto a baking tray that you’ve lined with parchment paper. Bake the cinnamon crumb in your preheated oven at 300°F (150°C) for approximately 20 minutes. The goal is for them to become slightly toasted and fragrant, developing a deeper flavor and crunch. Once baked, remove them from the oven and allow them to cool completely. Once cool, use your hands to gently break up any larger chunks into smaller, pea-sized pieces. This ensures an even distribution and bite in your cookies.
Step 2: Crafting the Tender Cookie Dough Base
In a separate, large mixing bowl, begin by creaming together the room temperature unsalted butter and both the granulated and brown sugars. Beat them with an electric mixer on medium speed until the mixture becomes light, fluffy, and pale in color, typically 2-3 minutes. This process incorporates air, which is crucial for soft cookies. Next, whisk in the large room temperature egg and the vanilla extract until they are fully combined and smooth. Then, in a separate bowl, briefly whisk together your dry ingredients: all-purpose flour, baking soda, ground cinnamon, and salt. Gradually fold these dry ingredients into the wet mixture, mixing until just barely combined and only a few streaks of flour remain visible. Avoid overmixing, as this can lead to tough cookies.
Step 3: Incorporating the Crumb and Chilling the Dough
Now for the magical part! Gently add the prepared cinnamon crumb (from Step 1) into your almost-combined cookie dough. Continue to fold carefully until the crumb is evenly distributed and no more visible streaks of flour remain. Be mindful not to overmix at this stage. Using a regular-sized cookie scoop (approximately 2 tablespoons), portion out the dough and place the balls onto a parchment-lined baking tray, leaving a bit of space between each. Sprinkle the tops of these unbaked cookie dough balls with a little extra cinnamon crumb, reserving some for after baking. This layering of crumb adds visual appeal and extra crunch. Place the entire tray in the freezer and allow the dough balls to freeze solid for about 20-30 minutes. This crucial step helps prevent the cookies from spreading too much during baking, ensuring they maintain a beautiful, thick shape and a chewy interior.
Step 4: Baking to Golden Perfection
While your cookie dough is chilling, preheat your oven to 350°F (180°C). Arrange the frozen cookie dough balls on a lined baking tray, ensuring they are spaced about 2-3 inches apart to allow for proper spreading. Bake them for approximately 11-12 minutes, or until you notice just the very edges turning a light golden brown. The centers of the cookies will still appear soft and slightly underdone, but this is exactly what you want! They will continue to bake and set as they cool on the hot baking sheet, resulting in that perfectly soft and chewy texture.
Step 5: The Finishing Touch – Glaze and Enjoy!
Immediately after removing the cookies from the oven, while they are still warm, sprinkle the remaining cinnamon crumbs generously over the tops of each baked cookie. This helps the crumbs adhere and adds an extra layer of texture and flavor. Allow the cookies to cool completely on the baking tray before proceeding. Meanwhile, prepare your vanilla glaze by whisking together the powdered sugar, milk, and vanilla extract until you achieve a smooth, semi-thick consistency that’s easily drizzled. Once the cookies are entirely cool, drizzle them beautifully with the prepared vanilla glaze. Let the glaze set for a few minutes, then serve these irresistible coffee cake cookies and enjoy every buttery, cinnamon-spiced bite!
Expert Cookie-Baking Tips for Success
Baking cookies can be an art, and a few expert tips can elevate your coffee cake cookies from good to absolutely phenomenal. Pay attention to these details for consistently perfect results:
- Use a Kitchen Scale for Accuracy: Baking with a scale is truly a game-changer. It’s not only faster and easier but also significantly more accurate than using traditional cup measurements. Flour, in particular, can be easily over-measured when scooped, leading to dry, dense cookies. A scale ensures you have the precise amount of each ingredient, leading to predictable and delicious outcomes every time.
- Embrace Room Temperature Ingredients: This tip is fundamental for superior cookie texture. Ensuring your butter and egg are at room temperature (about 68-70°F or 20-21°C) allows them to cream together effectively with the sugars. This process creates a smooth, fully blended batter that traps air, resulting in a lighter, more uniform texture and even baking throughout your cookies. Cold ingredients won’t emulsify properly, leading to a lumpy batter and potentially unevenly baked cookies.
- Resist the Urge to Over-bake Them: This is perhaps the most crucial cookie-baking commandment. When your coffee cake cookies are done, they will only have lightly golden brown edges. The centers will still look notably soft, pale, and even a bit underdone. This is perfectly normal and desired! Cookies continue to “bake” from residual heat on the hot baking tray after they’ve been removed from the oven. If you wait for the centers to look fully set in the oven, you’ll end up with dry, crumbly, and hard cookies. Trust the process and pull them out when the edges just begin to color.
- Properly Break Up the Cinnamon Crumb: After the cinnamon crumbs are baked and cooled, they will naturally form some small clusters and larger pieces. It’s essential to break down any large chunks into pea-sized crumbs or even smaller. If the crumbs are too large when incorporated into the dough or sprinkled on top, they can hinder the cookies from spreading properly during baking, resulting in oddly shaped or overly thick cookies.
- Understand Your Baking Trays – Dark vs. Light: The color of your baking tray significantly impacts how quickly and intensely heat is transferred to your cookies. Dark or black baking trays absorb and conduct more heat, which can lead to faster browning and potentially over-baked bottoms. If you’re using a dark-colored tray, it’s wise to decrease your oven temperature by 25°F (about 15°C) to 325°F (163°C) to prevent burning and ensure even baking. Lighter colored, shiny aluminum trays reflect heat more, resulting in more even baking.
- Don’t Skip the Chilling Step: Freezing the scooped cookie dough balls for 20-30 minutes before baking is not just an optional step; it’s a critical one for these coffee cake cookies. Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too much in the oven. This results in thicker, chewier cookies with a more concentrated flavor. It also makes them easier to handle and ensures a more consistent bake.
- Use a Cookie Scoop for Uniformity: A standard 2-tablespoon cookie scoop is highly recommended. Using a scoop ensures that all your cookies are the same size, which means they will bake evenly and be ready at the same time. This consistency is key for a professional-looking and tasting batch of cookies.
Storage and Freezing
These coffee cake cookies are fantastic fresh, but they also store beautifully, allowing you to enjoy them days later or even freeze for future cravings!
- Room Temperature Storage: Once your coffee cake cookies are fully baked and the vanilla glaze has set, store them in an airtight container or a heavy-duty ziplock bag. They will stay fresh, soft, and delicious on your kitchen counter for up to 2-3 days. To maintain optimal freshness, you can even place a slice of bread in the container with them; the cookies will absorb moisture from the bread, keeping them soft.
- Freezing Cookie Dough: This recipe is perfect for make-ahead convenience! After you’ve scooped the dough into individual balls and topped them with a sprinkle of cinnamon crumb (as per step 4), place the entire tray in the freezer. Once the dough balls are frozen solid (this usually takes a couple of hours), transfer them to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a lined baking sheet, add 2-3 minutes to the baking time (no need to thaw!), and enjoy freshly baked cookies whenever you desire.
- Freezing Baked Cookies: If you have leftover baked cookies, they can also be frozen! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 1 month. To enjoy, simply thaw them at room temperature for an hour or two, or gently warm them in a low oven for a few minutes for that fresh-baked feel.
FAQs About Coffee Cake Cookies
While you technically could, the cinnamon crumb is a signature element that gives these cookies their “coffee cake” identity and essential crunch. We highly recommend including it for the full coffee cake cookie experience. Without it, they would be delicious cinnamon cookies, but they wouldn’t capture the essence of coffee cake as intended.
Several factors can cause flat cookies. Ensure your butter is at room temperature (not melted or too soft), and always chill the scooped dough balls in the freezer for the recommended 20-30 minutes. This solidifies the butter and prevents excessive spreading. Also, make sure your oven temperature is accurate; an oven that runs too cool can cause spreading. Lastly, ensure you’ve broken up the baked cinnamon crumbs into small, pea-sized pieces, as large chunks can interfere with cookie spread.
Yes, you can often adapt this recipe for gluten-free baking! We recommend using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Be aware that the texture might be slightly different; some GF blends can result in a slightly more delicate or crumbly cookie. It’s best to follow the recipe as written for the first attempt and then experiment with GF flour.
Absolutely! This recipe is fantastic for meal prep. You can prepare the cookie dough, scoop it into balls, sprinkle with crumbs, and freeze them solid as described in the “Storage and Freezing” section. You can then bake them directly from frozen whenever you’re ready, adding a few extra minutes to the baking time.
The key is to add the milk slowly, a little at a time, until you reach your desired consistency. You want a glaze that is thick enough to visibly drizzle and set, but thin enough to flow smoothly. If it’s too thick, add a tiny bit more milk; if it’s too thin, whisk in a bit more powdered sugar. Sifting your powdered sugar first can help prevent lumps.
More Cinnamon Cookie Recipes to Love
If you’re a fan of the warm, comforting spice of cinnamon, here are a few more cookie recipes you might enjoy trying:
- Delightful Peach Crumble Cookies
- Chewy Pumpkin Spice Snickerdoodles
- Rich Brown Butter Snickerdoodle Cookies
If you tried this coffee cake cookie recipe or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers. You can also tag me on Instagram or Facebook so I can check out your delicious creations!
Coffee Cake Cookies
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Equipment
-
Cookie scoop (2 tablespoons)
Ingredients
For the Cinnamon Crumb
- 2 tbsp unsalted butter melted
- ¼ cup + 2 tbsp all-purpose flour
- ¼ cup white granulated sugar
- ¼ teaspoon baking powder
- 1 tsp cinnamon
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 6 tbsp unsalted butter, room temperature
- ¼ cup + 1 tbsp light brown sugar, packed
- ¼ cup white granulated sugar
- 1 large whole egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 tbsp cinnamon crumbs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tsp cinnamon
For the Vanilla Glaze
- ½ cup powdered sugar
- 1-2 tsp 2% milk, or milk of choice
- 1/2 tsp vanilla extract
Instructions
Before You Start
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Preheat the oven to 300F/150C for the crumb topping.
To Make the Cinnamon Crumb
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In a medium bowl, combine the melted butter, white granulated sugar, baking powder, all-purpose flour, cinnamon, and vanilla extract until crumbly and well mixed.2 tbsp (28 g) unsalted butter melted, ¼ cup + 2 tbsp (50 g) all-purpose flour, ¼ cup (50 g) white granulated sugar, ¼ teaspoon baking powder, 1 tsp cinnamon, 1/2 teaspoon vanilla extract
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Spread the crumb mixture evenly onto a parchment-lined baking tray and bake at 300F/150C for 20 minutes. Allow the crumb to cool completely, then use your hands to break up any large clumps until all pieces are pea-sized or smaller.
To Make the Dough
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In a large bowl, cream the room temperature unsalted butter, light brown sugar, and white granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.6 tbsp (84 g) unsalted butter, ¼ cup + 1 tbsp (72 g) light brown sugar, ¼ cup (50 g) white granulated sugar
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Whisk in the large room temperature egg and 1 teaspoon of vanilla extract until fully incorporated.1 (50 g) large whole egg, 1 teaspoon vanilla extract
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In a separate bowl, combine the all-purpose flour, baking soda, salt, and 1/2 teaspoon cinnamon. Gently fold these dry ingredients into the wet mixture until just a few streaks of flour remain. Then, add ½ cup + 2 tbsp of the prepared cinnamon crumbs and continue folding until no dry flour spots are visible and the crumbs are evenly distributed. Be careful not to overmix.1 cup (120 g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 tsp cinnamon, ½ cup + 2 tbsp (86 g) cinnamon crumbs
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Scoop the dough using a regular-sized cookie scoop (about 2 tablespoons per cookie) and place them onto a parchment-lined baking tray.
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Sprinkle the tops of the scooped dough with some of the remaining cinnamon crumbs. Place the tray in the freezer to freeze the dough balls solid, which will take approximately 20-30 minutes. This helps prevent spreading during baking.
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Increase your oven temperature to 350F/180C. Arrange the frozen cookie dough balls 2-3 inches apart on the lined baking tray and bake for 10-11 minutes, or until the edges are lightly golden brown but the centers still look soft and pale.
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Immediately after removing the cookies from the oven, while they are still warm, sprinkle any remaining cinnamon crumbs generously over the tops.
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Allow the cookies to cool completely on the baking tray before glazing.
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For the vanilla glaze, whisk together the powdered sugar, 1-2 teaspoons of 2% milk (or milk of your choice), and 1/2 teaspoon of vanilla extract until you achieve a smooth, semi-thick, drizzly consistency. Add milk slowly, adjusting as needed.½ cup (50 g) powdered sugar, 1-2 tsp 2% milk, 1/2 tsp vanilla extract
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Drizzle the cooled coffee cake cookies generously with the prepared vanilla glaze and serve immediately or allow the glaze to set before storing. Enjoy!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don’t over-bake them: The cookies will just have light golden brown edges when they are done baking. They will look underdone but will continue to bake on the tray after coming out of the oven!
- Break up the cinnamon crumbs: After baking, the cinnamon crumbs will have some small and large pieces. Break up the large chunks into pea-sized crumbs otherwise, the cookies will not spread when baking!
- Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark or black you should decrease the heat to 325 F/163 C.
- For larger cookies: If you prefer bigger cookies, scoop the dough into 3 tbsp balls instead of 2 tbsp. Make sure these larger dough balls are frozen solid before baking and give them an extra 1-3 minutes of baking time to ensure they cook through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.